How to Prepare Appetizing Japanese braised pork belly

How to Prepare Appetizing Japanese braised pork belly Delicious, fresh and tasty.

Japanese braised pork belly. Pork belly is the cut where bacon originates and is quite heavy in fat. But the extended time that this Japanese-style braised pork belly is simmered with ginger and scallions reduces the fat in the finished dish. Kakuni (Japanese Braised Pork Belly) - Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.

Make this easy, melt-in-your-mouth Chashu pork belly recipe at home!

Braised in a sweet and savory sauce, you can now add the tender slice of meat as.

This Kakuni, or Japanese Pork Belly, is one of the best things ever.

You can have Japanese braised pork belly using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Japanese braised pork belly

1. You need 2 tablespoon of sugar.

2. Prepare 450 gram of pork belly.

3. Prepare 100 gram of soy sauce.

4. It’s 80 gram of cooking wine.

5. You need 4 piece of garlic.

6. You need 10 gram of ginger.

7. Prepare 10 gram of spring onion.

8. You need 2 of star anise(optional).

9. You need 1 of cinnamon stick(optional).

10. It’s of Sichuan pepper (optional).

11. You need of Fennel seed(optional).

Braised in an incredible cooking liquid then caramelized under the broiler, this stuff is damn Kakuni is a classic Japanese braised pork belly dish.

It is typically slow cooked until tender and served in a sweet soy sauce based sauce.

Braising a pork belly must be a typically asian thing to do, as there is a filipino dish that looks very similar, called humba.

I recently found your site, and was very excited to see Japanese food recipes in English, because I live in Japan and have always wanted to make more Japanese food.

Japanese braised pork belly instructions

1. Remove the pork skin then tie the pork belly up to a roll.

2. Stir fry the ginger, garlic and spring onion till it’s golden brown.Take it out to wait for next step..

3. Pan-fry the surface of the pork belly until it ‘s golden brown. Put sugar in the pot until it’s caramelized. Coat the pork belly with caramelizad sugar..

4. Put the soy sauce and cooking wine into the pot. Add the ginger. Garlic and onion back into the pot along with the spices (optional)then add 500 grams of water. Boiled in medium fire for 40 mins..

5. Cool down the sauce and pork. Move them into a container where the source could cover the whole pork. Leave it in the fridge overnight.

6. Cut the pork into thin slice when it’s cold if you want to use the pork for Ramen topping.

7. For pork belly rice bowl, heat up the pork along with sauce. Sprinkle the sauce on top of the pork belly rice bowl. Add any preferred topping. Voilà ❤️.

Kakuni is a southern Japanese dish that's made by simmering cubes of pork belly in aromatics and seasonings until it's melt-in-your-mouth tender.

My version uses a mild braising liquid that makes this Kakuni perfect for using as a topping for ramen, udon, rice, and even sandwiches.

Kakuni is braised pork belly cooked and flavored strongly with Soy Sauce and sugar.

It is not a traditional Japanese dish to put in Osechi Ryori Kakuni has its origin in China, over time adapted to the flavors of Japan.

Chinese cuisine has a dish called Dongporou which looks very similar to Kakuni.